FIELD: drying of spicy aromatic raw material. SUBSTANCE: method involves treating red pepper raw material with carbon dioxide at predetermined temperature and pressure; reducing pressure to 0.1-0.12 MPa; treating red pepper raw material with gaseous heat-carrier by passing it through gas dynamic supersonic horn; providing final drying by exposing raw material to additional action of microwave field. EFFECT: increased efficiency and reduced capsaidin loss.
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